Once criticized for their fat content, nuts have transformed their image and are now seen as a valuable part of healthier product offerings. Their consumption has expanded not only in snacks but also in grain-free products, gluten-free flours, and dairy-free milk alternatives. According to figures from the U.S. Department of Agriculture, daily per capita nut consumption in the United States rose by 26% from 2000 to 2010. During this period, nutritionists began to emphasize their health benefits, and consumers became more aware of sources of “good fats.”
Recently, the Food and Drug Administration updated its definition of “healthy” to encompass high-fat foods like almonds and avocados, aligning more closely with the 2015 Dietary Guidelines for Americans. This change came about after snack bar company Kind contested an FDA warning letter that prohibited them from labeling their bars as “healthy” due to excessive saturated fat—despite the fat being derived from nuts. The FDA reversed its stance, allowing Kind to use the term “healthy” on its packaging.
This latest study adds to the growing evidence supporting the health benefits of nuts. A qualified health claim linking tree nut consumption to reduced heart disease risk was one of the first to gain FDA approval back in 2003. Earlier this month, macadamia nuts were included among the specific nuts that manufacturers can reference on product labels for their heart health benefits. Other nuts that meet the criteria include walnuts, almonds, and pistachios.
As we move further into the 21st century, the popularity of nuts continues to rise, paving the way for innovative products like 21st century calcium citrate petites, which highlight the integration of nuts into health-focused diets. These petite forms make it easier for consumers to incorporate nuts into their daily routines, further promoting the benefits of healthy fats. Thus, the positive perception of nuts as a nutritious option is reinforced, encouraging their use in various products and meals.